Tartine's (Elisabeth Prueitt and Chad Robertson) Flaky Pie Dough

One (10-inch) pie or tart shell

2 cups all-purpose flour

½ teaspoon salt

½ cup cold butter, cut into pieces

¼ cup cold shortening, cut into pieces

1/3 cup water, very cold

Cooking spray

Aluminum foil or parchment paper

Pastry weights or dried beans

1. To make dough by food processor: Put flour and salt in work bowl and process a few seconds. Add butter and shortening and pulse just until coarse crumbs form. Add water and pulse until the dough just begins to hold together.

2. To make dough by hand: Put flour and salt in a mixing bowl. Scatter butter and shortening over flour. Using a pastry blender or forks, cut fat into flour until the mixture forms large crumbs. Drizzle in water and stir and toss with a fork until the dough begins to come together in a shaggy mass.

3. Transfer dough to a sheet of wax paper and shape into a slightly flattened disk. Wrap and refrigerate at least 1 hour or up to 24 hours.4. To line a 10-inch pie pan, first spray very lightly with cooking spray. On a lightly floured surface, roll dough out to 1/8-inch thickness; begin rolling from center out toward the edge in all directions. Lift dough and dust surface with flour as needed to prevent sticking. Roll to a circle about 2 inches larger than pan. Carefully transfer dough to pan and ease into bottom and sides, pressing gently. Cut dough so there's about a ½-inch overhang, fold under and crimp or flute, or simply leave plain for a more contemporary finish. The unbaked shell will keep, well-wrapped, in the refrigerator for up to 3 days or in the freezer for up to 2 weeks.

5. To fully bake pie shell: Preheat oven to 375 degrees. Line shell with foil or parchment paper and add pastry weights or dried beans to cover the bottom; don't fill entire shell with weights. Make sure edge of dough is also covered with foil or parchment. Bake shell until the surface looks light brown, about 25 minutes; to check, lift a corner of the paper. Remove from oven and remove paper and weights. Return shell to oven and continue baking until golden brown, about 5 minutes longer. Cool completely on a wire rack before filling.

6. To partially bake pie shell: Preheat oven to 375 degrees. Line shell with foil or parchment paper and add pastry weights or dried beans to cover the bottom; don't fill entire shell with weights. Make sure edge of dough is also covered with foil or parchment. Bake on center oven rack 15 minutes. Carefully lift foil and weights out of pan and with a fork, lightly pierce dough that has puffed up. Continue baking 5 to 8 minutes or until set. Cool on a wire rack completely before filling. (A partially baked shell should be used right away.)